Apple Kugel



2 ½ cups shredded apple

1/4 cup Liquid Gold Mild-Medium Pure Cultivar Extra Virgin Olive Oil

2 Tbsp. Liquid Gold Sicilian Lemon White Balsamic

½ cup golden raisins

1 recipe Cashew Sour Cream (see recipe below)

1 recipe Date Caramel Sauce (see recipe below

2 Tbsp.ground flaxseed

1 ½ tsp. ground cinnamon

½ tsp. ground cardamom

1 recipe Quinoa-Flax Noodles, cooked (see recipe below)

1 recipe Cinnamon Walnut Topping (see recipe below)



-Preheat oven to 350 degrees. Oil a large 9 by 13 inch baking dish and set aside.

-Mix the shredded apple, lemon juice, Cashew Sour Cream, Date Caramel Sauce, ground flaxseed, olive oil, cinnamon and cardamom until all ingredients are fully incorporated into the mixture.

-Gently fold in the cooked noodles. You can rinse the noodles if they have started to stick together some, just make sure to drain well before adding.

-Carefully scrape the mixture into your prepared baking dish. Bake uncovered for 20 minutes.

-Pull out the kugel and add the walnut topping, if using and bake 20 more minutes.

Cashew Sour Cream:


1 ½ cups soaked cashews

1/2 cup water

1/4 cup Liquid Gold Mild Pure Cultivar Extra Virgin Olive Oil

1 Tbsp. Liquid Gold Sicilian Lemon White Balsamic

½ tsp. salt




-Place all ingredients into a blender and blend until smooth.

-This will store in the refrigerator for up to 1 week.

Date Caramel Sauce


15 dates

1 1/2 cups water

1/2 cup Liquid Gold Whole Fused Lemon Flavored Olive Oil

2 teaspoons vanilla



-Place the dates, olive oil and water into a small saucepan and bring to a boil.

-Lower the heat and simmer for 20 minutes.

-Using a slotted spoon scoop out the dates into a blender then add ¼ cup of the cooking water and the vanilla.

-Blend until smooth.

-This will store in the refrigerator for up to 1 week.


Cinnamon Walnut Topping:


2 cups walnut pieces or chopped walnuts

¼ cup Liquid Gold Cinnamon Pear Dark Balsamic

2 Tbsp. quinoa flour

2 Tbsp. Liquid Gold Medium Pure Cultivar Extra Virgin Olive Oil



Mix all of the ingredients into a small mixing bowl.

This will store in the refrigerator for up to 1 week.

After 2 days you may need to add more liquid before using.

Quinoa Flax Noodles - From Scratch


3 Tbsp. ground flaxseed

7 Tbsp. warm water

2 Tbsp. Liquid Gold Flavored (your favorite) Olive Oil

(plus more to toss with noodles after cooking)

1 ⅓ cup quinoa flour (plus more for rolling noodles out)



-Mix the flaxseed with the warm water in a medium-sized mixing bowl and let sit for 5 minutes, until it thickens up. Then mix in the quinoa flour, starting with a spoon and then digging in with your hands once the mixture is too thick to stir.

-You may find that the mixture is too dry and crumbles rather than easily form a ball. If that’s the case add extra water a tablespoon at a time until it holds together but is not sticky. If you find that your mixture is too sticky add extra quinoa flour a tablespoon at a time.

-Once the dough is the perfect consistency the ball of dough rest undisturbed for 20 minutes. This will make it much easier to roll out.

-Get out a large cutting board and spread a thin layer of quinoa flour on it. You can even set aside an extra ½ cup of the quinoa flour to use to keep the board floured as you work.

-Cut the dough ball into 2 pieces. Roll one piece out as thin as you can. First you will flatten out the dough until it seems to be getting a little moist and might almost stick to your rolling pin. This is your clue to turn over the dough as you lightly dust flour on the board underneath it. You can also rub some flour on your rolling pin to help it stick less.

-You will keep rolling and turning until the dough is thin. Dust the top of the dough lightly with flour and spread it out with your palm. Using a chef’s knife, cut the dough’s rough edges off and cut out noodles into 4 by 1 inch pieces. Set noodles aside on another cutting board. Note that if they are floured well they will not stick together.

-Take the extra dough that you cut off and knead it into the second piece of dough. Roll out just like you did the first piece. Repeat as needed until all the dough has been rolled out and cut into noodles.

-To cook the noodles bring a large soup pot half full of water to boil. Once it’s boiling add the noodles. One the water is back to boiling turn to medium. The flax noodles boil up more than regular wheat noodles, so be sure to watch for this. You will cook the noodles for 3 minutes and then drain in a colander.

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